Description

• Alcohol %: 13%
• Decant Time: 45 minutes
• Taste: blackberry, cassis, tobacco, cedar, vanilla, leather, meaty, anise, earthy, fresh acidity, velvety tannins, long elegant finish
• Food Matching: Beef and Venison, Rump steak, Bone-in sirloin, Steak frites, Aged hard cheeses (eg. Lincolnshire Poacher)
• Grape Variety: Cabernet Sauvignon : 73%, Merlot : 27%,

Tasting note

費里埃2005年在瑪歌中心地帶呈現出沉穩又精緻的風格。擁有黑色漿果與深色果醬的香氣，伴隨著淡淡煙草、雪松和香草的木頭香。口感飽滿但不笨重，單寧成熟且質地圓滑，酸度清爽帶動酒體，使果味更明快有層次。該酒採人工採收，分小地塊發酵，使用來自葡萄園的天然酵母、低溫輕柔萃取並進行三週浸皮，再以法國橡木桶熟成18個月（40%新桶），並有部分陶罐影響，強調天然與細緻。產自礫石覆蓋於石灰岩的24公頃園地，2005年炎熱乾燥的生長季令果實糖分與酚類充分成熟，釀出果實濃縮但仍保有優雅結構的酒款。建議醒瓶約45分鐘，與烤牛排、帶骨西冷或成熟硬質起司特別合拍。

2005 Château Ferrière is a classic Margaux showing concentrated dark fruit wrapped in polished oak and savory notes. The nose offers blackberry and cassis with hints of blond tobacco, cedar and a touch of anise. On the palate it is powerful yet poised: firm, ripe tannins underpin a core of black fruit and subtle meaty, earthy nuances, while 18 months in French oak (40% new) and amphora influence lend vanilla and cedar spices. Made from hand-harvested fruit and vinified by plot with natural yeasts, gentle extraction and a three-week maceration, this vintage combines ripeness from a hot, dry growing season with freshness extracted from deep gravel over limestone. The result is structured, long and elegant — decant for about 45 minutes if serving now. Matches beautifully with grilled and roasted red meats, full-flavoured steaks and matured cheeses.

Winery

費里埃酒莊（3級名莊）位於瑪歌核心地帶，現由Claire Villars Lurton掌管。酒莊約24公頃，礫石覆蓋於石灰岩上，土壤排水好、礦物感強。釀造以分地塊手採為主，使用田間天然酵母發酵、低溫輕柔萃取與三週浸皮，之後以法國橡木桶（18個月，40%新桶）與部分陶罐熟成，強調表現風土與細緻口感，顧問釀酒師為Eric Boissenot。

Château Ferrière — a Third Growth (3ème Grand Cru Classé) in Margaux, now owned by Claire Villars Lurton. The estate covers 24 hectares of deep gravel over limestone in the heart of the appellation. The team works with hand-harvested fruit, plot-by-plot vinification and a focus on natural yeasts and gentle extraction. Eric Boissenot acts as consultant. Typical élevage is 18 months in French oak (40% new) with additional amphora influence.